A very spectacular, elegant Red Velvet cake came to us from America. There they call it “Red velvet cake” and it is quite popular there. I found the recipe for the first time at a master class by the flamboyant chef Andy Chef. Cooked for the first time at home according to his original recipe.
I didn’t even look for some ingredients for decoration (for example, American dough dye), I took my own suitable ones. But she carefully observed the basic proportions. And the cake turned out great! The most delicate, chocolate-creamy - real velvet.
The so-called cheese cream is used here. But I also make creamy cottage cheese, which also suits the taste quite well. You can bake cakes either in the oven or in a slow cooker. Everyone bakes as they are used to. The main thing is to follow the proportions indicated in the description.
You can also use any food coloring. But I noticed that with liquid (helium) dye the color is brighter. Who basically does not use food colorings, use beet juice. You can also decorate the cake as desired.
Today I am baking red velvet again and posting here detailed description of your work. I invite everyone to take part in this delicious event. I would be very grateful if you write your opinion in the comments.
In this article:
My whole family has become fans of this cake. It looks great at a festive occasion, New Year's table. And for Valentine's Day you can make it in the shape of a heart. It looks good decorated with white curls of cream and berries. It is also red in cross section.
Step-by-step red velvet cake recipe with photos
IN original recipe It is milk buttermilk that is used. So if you have buttermilk, use it. And I have regular kefir. Kefir, eggs and butter should be kept at room temperature for some time.
Addition: I forgot to indicate baking powder in the recipe - 1 sachet. Or quench 1 teaspoon of soda with a spoon of lemon juice.
Making Red Velvet Cake:
Sift the bulk ingredients - flour, cocoa and baking powder - into a bowl suitable for the dough. I stir everything until smooth.
Using a mixer, I mix the already softened butter and sugar or powdered sugar. Then I add one egg at a time into this mixture. Mix each thoroughly. At this stage I'm pouring vanilla sugar and salt. Pour in vegetable oil in a thin stream, continuing to stir.
I pour two teaspoons of red gel dye into kefir and stir. Pour vinegar over baking soda, add to kefir and stir. Now I begin to pour this red kefir into the mixer bowl alternately with flour. I continue to knead the dough at low speed.
The dough should turn out to be such a rich, red color, as in this photo. The main thing is that it should be just as beautiful and red after baking. In this case we will have real cake Red velvet. I have two molds. Both of them are 20cm in diameter. I line the bottom and sides of the pans with parchment paper.
Baking takes 30-40 minutes. At a temperature of 180 degrees C
I bake in two molds at the same time. If there is only one mold, you can bake the cakes one by one
I check the readiness of the cakes with a wooden skewer. I pierce it and make sure the skewer is clean.
I cool the finished biscuits, then remove them from the molds and put them in the refrigerator. Pre-wrapped in film or bag. Keep them there for at least two hours, or better yet 10 hours. After this, I cut each cake with a fishing line or a large, hot knife into two cakes.
To frost the biscuits and decorate the top of the cake, I will make a creamy cheese, so-called cream cheese. But I often make curd cheese for this cake - sour cream. Also, for those who do not use food coloring from the store, I give a recipe for beet red coloring from the video channel of Dmitry Yakov
How to make red beetroot dye for Red Velvet Cake - video
You can use this coloring to add to dough or cream. Now let's move on to making the cheese cream.
Cream H from For cake Red velvet
According to recipes from different chefs and pastry chefs, we see that Red Velvet cake is most often made with this cream. So today I will make this cream according to classic recipe.
The butter should be left at room temperature 2-3 hours before cooking. A soft cheese On the contrary, you need a cold one.
We use only cream or curd cheese, but in no case processed cheese.
Preparation:
Beat the butter, thawed until soft, with a mixer, adding powdered sugar in portions. The mixture should gradually turn white.
I also add vanilla extract and cold cream cheese and beat until homogeneous mass. this must be done quickly. The longer we work with the mixer, the softer the cream becomes. Because cold cheese It heats up and becomes very soft. And we need it to be strong and thick.
I'm starting to assemble the cake. I'll use the ring, it's just more convenient for me. I placed the cake in a ring, coated it with cream, and placed the next one on top. I repeat this procedure with all the cakes. Then the ring is removed and you can level the sides of the cake.
If, when assembling the cake, the cream becomes very soft and “floats”, put it in the refrigerator for half an hour. You can do it directly in a pastry bag. Once set, continue leveling the cake.
If desired, you can add to the cream berry puree, for aroma and color.
I lightly trim and trim the edges of the cake layers. This crumb will be used for decoration. I grease the cake layers and sides with cream.
From the remaining scraps from the cakes, I cut out hearts with a mold and decorate the top of the cake. I crumbled the rest into crumbs and sprinkled it on the sides of the cake.
Cooling down ready cake another five hours in the refrigerator. If you haven't made this cake yet, be sure to do it!
Still, I’ll give you another cream recipe for comparison. For some reason it seems to me that it goes even better with the taste chocolate biscuit in this cake. Try it and write which cream you like the red velvet cake with better.
Curd sour cream for cake
I put the frosted and decorated cake in the refrigerator for a few more hours. It will soak in well and the cream will harden sufficiently. Treat your family and guests with a stunning dessert. Enjoy your tea!
And I thank everyone who made red velvet cake with me today! Write in the comments how it turned out for you. If you liked the recipes, click on the social media buttons and save them on your page.
I took it into my head to New Year bake “Red Velvet”: I tried it several times in a cafe and really love it for its rich taste and unusual look. Endishef's recipe attracted me with its simplicity and spectacular results, so I took it as a basis. Especially for this event, I went to Ikea to buy a springform baking dish with a diameter of 22 cm (everywhere they sell only large ones, 26 cm each) and to Udelnaya to buy red food coloring.
Before writing the list of ingredients, let me make it very clear important point: shown on Endishef's website tall cake from small shortcakes with a diameter of 14 cm (16 cm shape and trimming), like this:
The composition in the recipe is indicated precisely taking this size into account; the plate below stipulates that for a larger mold you need to increase the amount of ingredients by 2 or even 3 times. 
Expecting to get about 3 cakes of 2.5 cm each and having a mold 22 cm in diameter, I boldly doubled the amount of ingredients according to the sign. This error 1, but I'll come back to this later.
Flour 680 g
- sugar 600 g
- cocoa 2 tbsp.
- salt 1/2 tsp.
- soda 2 tsp.
- baking powder 4 tsp.
- 6 eggs
- vegetable oil 600 g
- cream 300 g
- sour cream 260 g
- dye 4 tsp.
According to the recipe, without much dancing with a tambourine, I sequentially poured/poured all the ingredients into the pan and beat thoroughly with a blender. Error 2:
not thorough enough. I beat for a long time, but the volume of the dough was very large (almost 3 kg at the end), my blender is not suitable for such loads, so the color of the cakes at the end turned out to be uneven (although the dough in the pan seemed quite uniformly red). Following Endychef's advice, before cooking, I weighed the empty pan, then the pan with the dough, calculated the weight of the dough, divided it into three and began baking the cakes, measuring out a third at each batch. I greased the mold with butter and sprinkled it with flour, and put baking paper on the bottom of the mold: I recommend reading it on the same site, it helped me a lot during the play.
Error 3: The baking time was strikingly different from that indicated on the website (20 minutes). I don't have much hot oven, but I first warmed it up properly to desired temperature, and yet - after 20 minutes it only slightly set, but inside it was completely liquid. After another 20 minutes, the toothpick still came out wet. As a result, baking the first cake until I was finally convinced that it was baked properly took 1 hour and 10 minutes. By the second cake, the oven had apparently completely started to heat up, and it took an hour, on the third - about 55 minutes. But still, I overexposed the cakes in the oven, and closer to the edges they were more brown than red (and the visual result in this cake is component is no less important than taste).
The cakes turned out impressive, even taking into account the fact that I was going to cut off the top. I was counting on 2.5 cm of thickness, as stated in the recipe, and it turned out to be quite 4-5. That is, you could get by with two or even one (if you don’t show off).
After cooling on the wire rack, I trimmed the cakes (the trimmings also went into use later). 
I made buttercream. It took me:
- curd cheese ~1 kg
- butter 350 g
- powdered sugar 300 g
Again, I took the author’s recipe calculations as a basis and tripled the original amount of ingredients, because... I baked a cake 22 cm in diameter and planned to cover it completely with cream. 
Error 4
:
The cream came out right next to each other. I made a fairly generous layer between the cakes and I had a little cream left for dessert, which I made from the scraps of the cakes, but in proportion to the amount of dough and cream, I would take 2/3 of the dough for the same amount of cream, so as not to save.
I really liked the taste of the cream! Combination of salty curd cheese and sweet powdered sugar on a creamy base - it's very, very tasty. One minus - on the second day of standing in the refrigerator (and it is impossible to eat such a cake in 1 day), the cream began to “crack” - is there any way to combat this? Is the problem with the products or the application technique?
I assembled the cake again according to Endichef’s instructions: I dropped a little cream onto the dish so that the bottom cake wouldn’t slip (this is brilliant!), and began to squeeze the cream out pastry syringe on top of the cake.
Second cake layer and second layer. I had an old-school syringe, I took it from my mother, I remember it as much as I remember myself. I need to buy myself something more modern.
I simply smeared the top layer of cream with a knife, like artistically; it wouldn’t have turned out perfectly even anyway. And here we come back to error 1: The cake turned out just HUGE. I suppose that if I had at least roughly estimated the total weight of the ingredients and Googled “3 kg cake,” I would not have been so surprised. At our wedding we had a 7 kilogram cake for 70-80 guests, but here it was 3 kg for a modest group of 5 adults and 1 child. After the New Year, we practically ate only it for three days.
In addition to the cake, I still had cake scraps and some cream, which I put in glasses for dessert.
I decorated the main cake with fresh raspberries and sprinkled it with powdered sugar - I was afraid I wouldn’t be able to handle the cream roses, and there wouldn’t be enough cream.
I’ll show you the cut, but I’m not very proud of it: you can see all the flaws in the cooking process - uneven color due to poorly mixed dough and brown dough around the edges, but it should be evenly red! But it’s okay, I still have an almost full tube of dye, we still have “Red Velvet” more than once, I’ll work on the technique. Well, either I’ll buy pastry rings and trim the cakes on all sides, but that’s cheating.
The taste was excellent, everyone really liked it. I was afraid that with so much vegetable oil in the composition it would seem too greasy and that the oil would taste. I can say that in hot and warm cakes you can really feel it a little, but after a night in the refrigerator the taste completely disappeared, only fluffy ones remained. wet cakes. In general, it definitely makes sense to try again, given your mistakes.
Once again I’ll put them at the end of the post for greater clarity:
1. Pay attention to the amount of ingredients. If we take Endishef's recipe as a basis, then 1.5 servings of dough is more than enough for me. a big cake or even one - for a regular one, you can simply bake one cake and cut it into two parts.
2. Beat the dough very thoroughly! If there is a lot of it, then divide it into two parts and beat separately, and then together again. But if you take into account point 1, there shouldn’t be much of a problem.
3. Take into account the features of the oven when baking cakes, check them more often with a toothpick. As soon as it comes out dry, don’t play it safe and take it out immediately.
4. Make cream with a reserve (that is, for 2 portions of dough, take not 3 portions of cream, as in the recipe, but 4, for 1 - 2, for 1.5 - 2).
Well, of course, I will be grateful for the advice from my senior comrades!)
"Red velvet", incredibly soft and gorgeous cake, will become a decoration festive table. However, this American dessert- a holiday in itself. It is very unusual - snow-white on the outside, but striped in the cut. The bright red sponge cake is especially surprising!
"Velvet" biography
The history of the Red Velvet cake begins in the 19th century, although the dessert acquired its current color in the 40s of the last century. Interestingly, the cake “turned red” completely by accident as a result of a combination of unsweetened chocolate, natural cocoa powder and fermented milk drink. Later they began to tint it with artificial dyes or, as was the case during the Great Depression, using beets. However, the rebirth of “Red Velvet” occurred after the release of the film “Steel Magnolias” in 1989, where this dessert appeared as a wedding cake in the shape of an armadillo. Now “Red Velvet” is the favorite delicacy of all American sweet tooths.
"Red Velvet": brief instructions
If you prepare Red Velvet Cake according to the original recipe, then you must make multilayer cake with a dough of butter, eggs, buttermilk, cocoa, flour and beets, which can be replaced with dye. The cakes are coated butter cream, and the top of the cake is covered with cream or cheese glaze. Modern options the cakes look a little different. Instead of buttermilk, kefir is quite suitable, and butter can easily be replaced with vegetable oil. By the way, special gel dyes for desserts give a brighter and saturated color. Regular food coloring or beets cannot cope with this task.
Red velvet cake is soft, moist and spongy, so it doesn't need to be soaked in syrup. You coat, decorate, let the cake brew and soak, and then serve. That's all the instructions!
Several secrets of velvety
If you are making the cream with cream cheese, take it out of the refrigerator just before whipping - this will make the cream much fluffier. It is best to use mascarpone cheese as its velvety texture is perfect for this dessert. But do not beat the cheese and cream for too long, otherwise the cream will separate. Butter and eggs should be room temperature, and it’s better to cool the cream, on the contrary.
After the cakes are baked, trim their edges - this way, when assembled, the cake will look more neat and impressive. The scraps can be shredded and sprinkled over the top cake after frosting.
American confectioners recommend keeping the baked cakes in the refrigerator and only then covering them with cream and icing. The fact is that on warm cakes the cream and glaze spread, but it becomes soggy and loses its airiness. These unpleasant moments can be avoided by pre-cooling the cake before assembling.
Cooking "Red Velvet"
If you want to treat yourself to another sweet delicacy, think about Red Velvet. Of course, you will have to tinker, but for the sake of such beauty you can do anything! Look for simpler red velvet cake recipes before mastering the more complex versions.
First, mix the dry ingredients - 475 g flour, 25 g cocoa powder, 10 g baking powder, 4 g baking soda and 2 g salt. Now combine and stir 365 g of kefir and 10 g of gel dye.
Beat 155 g of soft butter and 220 g of sugar with a mixer for 1 minute, add 75 g of refined vegetable oil, 10 g of vanilla essence and another 220 g of sugar. Add 3 eggs to this oil mixture and beat again until fluffy.
Mix the resulting dry and liquid mixtures, you should get a homogeneous mass.
Place in an oiled pan baking paper and lay out one third of the dough. Bake the cake for half an hour at 180°C. Make 3 cakes and cool them on the table. Be sure to trim any rising tops to ensure an even and neat cake.
Whip 410 g of cream 33%, gradually adding 355 g of Philadelphia cheese. Assemble the cake by sandwiching each layer with cream and coating it on all sides with cream.
Decorate delicious dessert biscuit crumbs and put the cake in the refrigerator for 4 hours. You can also sprinkle the cake chocolate chips And confectionery sprinkles. Enjoy!
Beetroot miracle
Although beets do not produce as bright a color as dye, they are often used in cooking famous cake. And we offer you a recipe with a photo of the Red Velvet cake, where the sponge cake is tinted beet juice. Try it - you won't regret it! The dosage of products is given per serving. It turns out to be quite a large and delicious cake.
Bake 180 g of beets in foil at a temperature of 200 ° C - this will take you about 50 minutes. Grind the peeled beets in a blender, add raw egg yolk, a third of a teaspoon of grated ginger and the zest of 1 orange, which can be easily removed with a grater. Egg white put it in the refrigerator. Pour in beet puree 2 tbsp. l. orange juice and 20 ml olive oil, add 40 g corn flour and mix the mixture well. Add 2 tbsp to the dough. l. honey and 1 tsp. Sahara.
Now turn it off orange juice a third of a teaspoon of baking soda and add it to all ingredients. If you can squeeze a little more juice out of the orange, add that too. Beat the cooled egg white and carefully fold into the dough. Place it in a greased pan and bake for 30-50 minutes at 190°C.
While the sponge cake is cooling, prepare a cream from 100 g of any curd cheese, 50 ml natural yogurt, 3 tbsp. l. sugar and a pinch of vanilla. Soak the cake with syrup made from 20 ml espresso coffee and 10 ml cognac. Grease it with cream and cut into 3 parts.
Place the cream in pastry bag with a simple round tip and squeeze between the cakes in small portions. Top with cream fresh berries and cool the cake in the refrigerator. Exquisite dessert ready for tea party! In the section you will see red and white stripes - everything is as it should be!
A simple recipe for lazy velvet
Try making Red Velvet Cake with Philadelphia Cheese. simple recipe For lazy housewives, besides, the recipe is written almost step by step.
Add 1 tsp. soda in 280 ml of kefir and mix well. Let it sit for a while and pour in 300 ml of vegetable oil.
Beat 3 eggs with 300 g of sugar into a fluffy foam and add 2 tbsp. l. red food coloring, liquid or gel.
Mix 340 g flour with 2 tsp. baking powder and 1 tbsp. l. cocoa, and then pour into kefir and stir well.
Divide the dough into 2 parts and bake 2 biscuits in turn at 170 ° C for 50 minutes.
The cream is easy to prepare - beat 250 g of butter with 70 g of powdered sugar, and then pour in 2 tbsp. l. milk. Add 260 g of Philadelphia cheese and beat everything with a mixer at low speed.
Lightly trim the cooled cakes on top, cutting off the protruding lumps, and cut into 3 layers. In total you will get 6 cakes. Spread the cream over the cake layers and sides of the cake, and then sprinkle the dessert with biscuit crumbs.
Don't eat right away, let the cake soak and enjoy it with your loved ones. Such beauty cannot be eaten alone.
You will probably be surprised by the manic precision in the recipe. Why 365 g of kefir, and not 370 g, or 410 ml of cream, and not 400 ml? Because Red Velvet recipes are quite complex, every gram counts. At least, this is how it is customary among professional confectioners. And the results will delight both you and your loved ones!
Cooking time: 1 hour 30 minutes
Cost of 10 servings: 709 rubles
Cost of 1 serving: 71 rubles
Ingredients:
Dough (sponge cakes):
Butter 220g - 122 rubles
Milk 3.2% 460ml - 29 rubles
Refined vegetable oil 200ml - 22 rubles
Sugar 700g - 28 rubles
Eggs 4 pcs - 24 rubles
Flour 680g - 24 rubles
Cocoa 20g - 10 rubles
Baking powder 15g - 15 rubles
Food coloring gel red 20g - 24 rubles
Refined vegetable oil 20 ml (for greasing the mold) - 2 rubles
Cream:
Cream 33% 350ml - 133 rubles
Cream cheese 350g - 175 rubles
Vanilla sugar 1 package (8g) - 6 rubles
White chocolate 100g - 95 rubles
Confectionery topping (balls) for serving
Preparation:
Dough (sponge cakes):
- Pre-soften the butter. Heat milk to room temperature.
- Using a dough mixer, mix butter and vegetable oils, granulated sugar.
- Break the eggs into a separate bowl. When the sugar dissolves in the butter and the consistency becomes airy, add the eggs and continue kneading the dough.
- In a separate bowl, mix flour, cocoa and baking powder. Alternately add a small portion of flour to the dough, and then a portion of milk.
- Gradually mix the ingredients into the dough until you run out of ingredients. Pour in food coloring and knead until color is uniform.
- Lubricate vegetable oil two forms with removable sides. Pour the dough into molds in equal quantities. Bake the cakes in the oven at 150 degrees for 50 minutes.
Cream:
- Whip the cream and then gradually add the cream cheese. The cream should be cold - this way it will whip better.
- Bring to a homogeneous airy consistency. Add vanilla sugar and beat.
- Melt the chocolate in a water bath. Pour chocolate into cream and stir.
- Let the cakes cool. Remove from the mold and thinly cut off the top layer - the baked crust. Break into small pieces with your hands.
- Cut each cake in half to make 4 round cakes. Place the crust pieces on a baking sheet and place in the oven for 5 minutes at 180 degrees.
- Lay out the cake in layers: cake layer - cream - cake layer - cream. Repeat as many times as necessary.
- The top layer should remain cream. Grease the sides of the cake with cream.
- Grind the oven-dried crust pieces in a blender. Sprinkle the top of the cake and a little along the sides.
Serving:
Decorate the cake with confectionery sprinkles (balls).
Bon appetit!
"Devil's Food" Red Velvet", "Red Cake", "American Bliss" - all these are names that have become very popular in Lately amazing red velvet cake. It would seem - what’s wrong with it? Regular fluffy biscuits with red chemical dye and white cream. But no – it’s not that simple at all!
The main secret of this divine delicacy is that after a piece of velvety red sponge cake with amazingly tender cheese cream melts in your mouth, a chocolate aftertaste appears!
Surprisingly, from the bright red, unusually porous sweet madness, you can expect any flavor (strawberry, cherry, raspberry, etc.), but not the taste of chocolate masked by this color!
In preparing this amazing cake there is nothing complicated. Some people simply put the ingredients in one bowl for the dough and in a second bowl for the cream and, without much hassle, immediately beat all the ingredients in the bowls in one go.
You can do it this way, but when mixing and beating all the components occurs sequentially, the dough has time to accumulate required quantity air and cakes are much more porous and tender. And the cream becomes more airy.
For the test we need:
- Flour - 320 gr.
- Sunflower oil - 200 ml.
- Sugar - 300 gr.
- Kefir 3.2% - 250 ml.
- Butter - 115 gr.
- Chicken egg – 2 pcs.
- Cocoa powder – 20 gr.
- AmeriColor Super Red gel food coloring – 2 tsp.
- Vanilla extract – 2 tsp.
- Wine vinegar – 1 tsp.
- Baking powder – 5 gr.
- Soda, salt - 4 g each.
For cream:
- Cream cheese - 400 gr.
- Cream 33% - 250 ml.
- Powdered sugar - 150 gr.
- Vanilla extract – 2 tsp.
A prerequisite for achieving the desired result is to use all ingredients at room temperature!
Preparing the dough
1. To achieve the maximum tender cakes, when making the dough, it is very important to sift all bulk ingredients through a sieve. It is not necessary to sift each component separately. It is enough to place a fine sieve in a deep bowl and pour into it sequentially everything that is necessary to obtain flour mixture. Since we have the most flour, we should pour it out first.
2. Sprinkle very high quality powder on top aromatic cocoa. It was from him rich taste will depend on whether we can achieve a delicate chocolate aftertaste or not.
The ideal option would be to use alkalized cocoa powder, which gives maximum chocolate flavor. Otherwise, you can increase the amount of cocoa by 5 grams. or use chocolate flavoring.
3. To make the dough loose, add soda mixed with baking powder. There is no need to extinguish the soda in advance. Baking powder alone will not be enough, so it is advisable to immediately combine it with the second soda powder that “raises” the dough.
4. Thoroughly sift the resulting set bulk products into a bowl and for greater homogeneity of the mass, carefully move it with a whisk.
5. Place butter that has melted to room temperature in a second deep bowl. In order for it to mix well further, it is better to cut it into equal pieces in advance.
6. Add granulated sugar to the butter, trying to distribute it evenly into the butter pieces so that later they mix better.
7. To obtain a homogeneous sugar-butter consistency, it is best to use a mixer - this will speed up the process of combining such dissimilar products and will allow you to slightly strain your hand when mixing.
8. When the butter and sugar are well combined, first add one egg and beat it thoroughly with them. And then pour in the second egg and also ensure uniform mixing of the entire mass.
Since the butter is quite fatty, it is consistent beating that allows all components to mix evenly.
9. While constantly whisking, pour in vinegar. Subsequently, it will interact with soda in the dough and will allow the cakes to be double fluffy.
10. Next send vanilla essence. She will give easy test the aroma of vanilla will hide the taste of baking soda, baking powder, vinegar and oils.
11. Pour in a thin stream into the mixture being whipped with a mixer. sunflower oil.
12. As soon as the sunflower oil is mixed with the previous ingredients until smooth, also add kefir in a thin stream with constant stirring and continue beating for about two minutes.
13. The next important step in cooking tender dough for sponge cakes there will be a gradual pouring of flour into the liquid part of the dough. This really needs to be done in parts so that unnecessary flour lumps do not form and mixing occurs evenly.
14. When we have a homogeneous thick creamy consistency with a slightly chocolate tint, you can pour in red food coloring and use a mixer to distribute it throughout the dough.
15. The result will be a very beautiful smooth bright red shiny elastic mass, which can be left to stand for a couple of minutes.
16. Since the test already contains sufficient quantity oils, it will not stick and burn in the baking dish. Therefore, you don’t have to make French shirts and even put the bottoms from springforms, but simply put two detachable ring parts of the molds directly on silicone mats. If you are afraid of such an experiment, then still use the entire form (with the bottom). Divide the dough equally into two twenty-centimeter molds.
17. Next, be sure to preheat the oven to 160-170 degrees, and only then bake so that all the leavening components begin their reaction under the influence of temperature and the cakes become air-porous in the process. Bake for about 30 minutes (depending on oven).
Check to see if the cakes are ready in the usual way– pierce them with a toothpick and if there are no traces of dough left on it, they are completely ready. If not, then they should be left in the oven for another 5 minutes and checked for readiness again in the same way. Allow to cool directly in the pans on the table.
Ready-made cakes usually spring back well if you press lightly on them. To maintain this elasticity, they can be removed from the molds and wrapped in cling film, and then put it in the refrigerator on the middle shelf for four hours to cool (but this is not necessary).
You can immediately, after cooling, start preparing the cream and decorating the cakes.
Preparing the cream
Cream plays an equally important role in the taste of the cake. A lot depends on its choice and preparation: the soaking of the cakes, flavor combination dough and creamy layer, aftertaste and tenderness of the delicacy in the mouth, etc.
A cream based on soft cheese and cream. Based on these ingredients, not only a delicate layer is obtained, but also an excellent final “coating”.
To prevent the cream from flaking and cracking, it is best to instead regular sugar use powdered sugar. And just like with dough, it’s better to beat all the ingredients separately and then combine them.
1. Place the soft cream cheese in a deep bowl and beat thoroughly with a mixer. Mascarpone, Ricotta, Philadelphia, and even any creamy curd cheese will do.
2. Then pour powdered sugar into the cheese mass and beat again with a mixer so that the powder is evenly distributed in the cheese.
3. To eliminate the cheese taste and add vanilla tenderness to the cream, it is advisable to add vanilla essence.
If you wish, at this point you can add food coloring to the cream, but classic version"Red velvet" it must remain white.
4. Beat the ingredients well until they form a paste.
5. Pour into a separate deep bowl heavy cream. The fatter they are, the thicker and richer the cream will be.
6. Beat the cream until large, non-falling peaks appear. Ideally, the whipping cream should thicken and look as if it was just squeezed out of a factory can.
7. Carefully add whipped cream into the cheese mixture in small portions, stirring with a silicone spatula.
8. The result should be a very thick cream, similar in consistency to very fatty, thick village sour cream, in which “a spoon stands.”
Assembling the cake
So, the cakes are baked, the cream is prepared. Now you need to combine them so that you get a gorgeous cake that guests will remember for a long time.
1. When baking, the top of each cake may turn out to be slightly uneven and when assembled, instead of beautiful cake You may end up with an incomprehensible angular pyramid or, even worse, a “collapsed tower.”
That is why it is advisable to carefully cut off this unevenness with a knife. You should get a voluminous, even sponge cake. If the cake turns out to be quite tall, you can cut it in half, then the finished incomparable delicacy will have twice as many cake layers layered with cream.
2. Place the first sponge cake on the stand or beautiful dish, on which we will then serve the cake. Apply a good thick layer of cream evenly in a thick layer so that it even extends slightly beyond the edges of the cake, so that later it will be easier to coat the sides with it.
You can place strips of baking parchment under the edges of the cake, which will serve as a kind of protection against staining the dish with cream and crumbs. When the assembly of the cake is completely completed, the parchment can simply be carefully removed and the area around the sweet masterpiece will be clean.
3. Place the second cake layer on top and lightly press it with your hands so that a tighter fit appears, the cream can penetrate into the pores of the cake layers and some of it smears the edges of the red biscuits.
4. On top of the second sponge cake spread evenly a layer of gorgeous thick cream. It should be at least half a centimeter thick. Excess cream can be immediately applied to the sides of the assembled cake layers with a spatula.
5. Gradually apply all the remaining cream to the sides and carefully level it so that the cake is coated with equal thickness on all sides. Ideally, the creamy final layer should be about a centimeter thick.
6. It is necessary to place the assembled composition in the refrigerator for several hours so that the cream hardens and becomes resistant to touch. If fingerprints remain, it is better to leave the cake to cool.
Video on how to make a cake at home
And here is a video in which you can clearly see everything. Here are all the stages of preparation and preparation. And if something remains unclear after reading, then the video can fill in the missing elements. We prepared it specifically for today’s article.
There is one small bug in the video. We wanted to show how the cake turned out from the inside and cut it immediately after assembly, and the cream “floated” a little. Do not do this under any circumstances. Give the dessert the opportunity to lie in the refrigerator for at least 6 hours, and preferably even more.
Firstly, it will harden well, and secondly, excess moisture will be absorbed into the cakes, making them soaked and even more tasty.
For the rest, feel free to start cooking. This recipe has been tested many, many times, and it always works out. 100% result guaranteed.
How to decorate a cake
You can decorate “Red Velvet” by relying on your own imagination. You don’t even have to coat the sides of the cake, simply applying curly cream “stitches”, sprinkling with chocolate or nut crumbs or by creating a fruit and berry “clearing”.
In the classic version, the cut parts of the cakes are used for sprinkling.
To do this, the trimmings are crushed and sent to dry on a baking sheet in an oven heated to 200 degrees to make beautiful bright red crackers. To prevent the pieces from burning and their color from deteriorating, they must be stirred or turned over periodically - it all depends on the quality of the grinding.
After the oven, you need to let the biscuit crackers cool to at least room temperature and grind them to crumbs using a blender attachment or roll them with a rolling pin to get something similar in consistency to crushed shortbread cookies.
The end result will be something as simple as this and at the same time a beautifully decorated cake:
Or you can evenly cover the entire top of the cake along with the sides with red crumbs. Moreover, the fluffiness, velvety and uniform distribution of the crumbs can be achieved with the help of a soft brush, which can be used to remove and redistribute the loose layer.
For example, here are the following cake decoration options:
Option number 1 - sprinkle chopped nuts on top of the cream
Option No. 2 - make “roses” with cream and beautifully place berries in the center, sprinkle with powdered sugar for added effect.
Option number 3 - apply the cream figuratively on the sides, sprinkle the top with biscuit crumbs and put berries on it
Option No. 4 - cut identical Victoria berries and place them on top in a circle, and for effect, pour white chocolate over each berry or apply thin stripes from the remaining cream.
Option No. 5 - do not distribute the top cream layer evenly, but give it the shape of a bouquet of roses.
Option No. 6 - sprinkle the bottom of the cake with crumbs, make cream “peaks” on the top and decorate with berries.
Option No. 7 - sprinkle generously with crumbs and decorate with hearts or any other chocolate figures
Option No. 8 - a cake covered with smooth shiny red glaze will look very original:
Option No. 9 - fill the cake with glossy glaze, combining two color options
Such a beautiful bright color of the glaze can be achieved by adding the same gel red food coloring:
In general, cake decoration is an expression of each person’s individuality. So don't be afraid to experiment and express your ideas on the surface of the cake! All that remains is to wish you culinary inspiration!
Video on how to make red velvet cake according to the original recipe
There are many, many options for preparing Red Velvet! They combine red cakes with white ones, and different creams have already been tried by many chefs.
I would like to sincerely wish you that according to the classic recipe given you will get such a delicious cake that not only guests, but also you and your household loved this red sweet delicacy with chocolate note and dessert is yours signature dish for all the following holidays!
Bon appetit and success in your dessert creativity!
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